Bev's Recipe Collection

1/2 cup melted or very soft coconut oil
1/2 cup sucanat (or light brown sugar)
2 egg
2 cups rolled oats
1 1/2 cups flaked coconut
Splash of vanilla (as desired)

Stir together the coconut oil, sucanat, vanilla and eggs until smooth. Add the oats and coconut, and stir until well combined. Scoop by tablespoons onto a baking stone.  Bake at 325 for 12 minutes (or until starting to golden and crisp) and then let cool at least 5, preferably 10 minutes, before removing to a wire rack or plate.

recipe from Barefoot in the Kitchen

1 1/2 cups honey granules (or sugar)
1 1/4 cups butter, softened
2 eggs
2 cups flour
3/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1 cup chocolate chips

Cream together the first three ingredients. Add remaining ingredients and mix well. Spoon by tablespoons onto baking sheets. Bake 8-12 minutes at 350 degrees, or until the cookies are just done but not well-done. Overcooking will make them dry and hard. Cookies will flatten as they cool. Leave on pan for a few minutes before removing to cooling racks, or they will fall apart.

from tammysrecipes.com

Note: We love these cookies the best when they’re frozen.

• 2 sticks butter
• 1 C sugar or honey granules
• 1 large egg
• 1/4 C molasses
• 4 C  flour
• 2 t baking soda
• 1 1/4 t ground cinnamon
• 1 1/4 t ground ginger
• 1/4 t salt

Mix butter and sugar in a large bowl until combined.  Beat in egg until combined.  Stir in molasses.  Stir in flour, baking soda, cinnamon, ginger, and salt.  Roll the dough into 1 inch balls and place 2 inches apart on a baking stone.  Do not flatten.  Bake the cookies until set, but still soft when gently touched, 10 to 12 minutes at 350 degrees.  Transfer to a wire rack to cool. Makes about 4 dozen cookies.

from eatingwell.com

Black beans are the secret ingredient in these moist, cake-like cookies.

• 1 (15 oz) can organic black beans, drained and rinsed
• 1/4 cup coconut oil, melted
• 1 cup honey
• 2 eggs
• 1 Tbs vanilla
• 2 cups whole wheat flour
• 1/2 cup cocoa powder
• 2 tsp baking soda
• 3/4 tsp salt (or 1/2 tsp if not using organic beans)
• 3/4 cup semi-sweet mini chocolate chips

In a food processor, blend the black beans, coconut oil, honey, eggs, and vanilla until smooth (There will still be specks of beans). Add the flour, cocoa powder, baking soda, and salt; process until combined. Add the chocolate chips and pulse until distributed. Spoon cookie dough by heaping tablespoons onto baking trays. Bake at 350 for 9-10 minutes, or until cracked and beginning to set. Let cool on the tray for a couple minutes before transferring cookies to wire racks to cool.

makes about 4 dozen

From Blog of Joy

• 3 1/2 cups rolled oats
• 2/3 cup raisins
• 1/3 cup chopped dates
• 1 1/2 cups all-natural creamy peanut butter
• 3/4 cup honey
• 3 Tbs vanilla extract
• chia seeds (optional)

Mix all of the ingredients in a bowl. Drop by heaping tablespoons on wax paper. Wrap each bar and store in freezer.

From Dr. Oz

• 1 C butter (room temperature)
• 2 C flour
• 1 C almonds, chopped
• 1 t. vanilla
• 3 T sucanat with honey (or sugar)

Mix and roll into small balls.  Bake at 325 degrees 20 minutes (or until golden brown).

(from a Hebrew website)

1/4 cup semi-sweet chocolate chips
1/2 cup (1 stick) butter
1 cup honey granules (or sugar)
2 eggs, beaten well with a mixer
1 tsp vanilla
1/2 cup flour
1/4 tsp salt
1/2 cup walnuts, chopped

Melt the chocolate and butter in a medium-sized saucepan over medium heat. Add the sugar and eggs; mix quickly.  Stir in the vanilla, flour, and salt. Pour into a 13″ x 9″ pan. Sprinkle the nuts over the fudge. Bake 15 minutes at 400 degrees.

2 medium ripe bananas
2 eggs  (or two flax eggs if vegan)
1/2 cup natural, salted peanut butter (smooth or crunchy)
2 Tbsp coconut oil, melted
3 Tbs honey (or maple syrup if vegan)
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cups rolled oats
1/2 cup whole-wheat flour (or oat flour)
1/2 cup almonds meal (ground from raw almonds)
3 Tbs chopped walnuts
1/2 cup raisins

Mash bananas in a mixing bowl. Beat in the eggs, peanut butter, coconut oil, honey, vanilla, cinnamon, nutmeg, baking powder, baking soda, and salt.  Add the oats, flour, and almond meal and mix. Stir in the walnuts and raisins. Refrigerate for 5 minutes to harden. Drop cookies by spoonfuls on a baking stone or parchment lined pan.  The cookies won’t spread much when they bake, so you can place them 1″ apart. Bake at 350 for 15-17 minutes or until lightly brown on top. Let rest on the baking stone for a few minutes before transferring to a cooling rack. After completely cooled, store in an airtight container for up to a few days. Refrigerate or freeze for an even longer storage time.

Adapted from www.minimalistbaker.com

yield: 13 cookies

Ingredients:

1/2 cup chopped walnuts, toasted
3/4 cup ground flax seed
1 cup whole wheat flour (could try almond flour)
1/2 cup rolled oats
3/4 tsp baking powder
1/4 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup raisins
3 Tbsp coconut oil
1/4 cup applesauce
1/2 cup honey (or maple syrup to make these cookies vegan)
1 cup lightly packed thinly shredded carrots
2 tsp vanilla

1. Preheat oven to 325F and toast the walnuts for 3-5 minutes, or until lightly roasted and fragrant; let cool.
2. In a bowl, mix the coconut oil, applesauce, honey, carrots, and vanilla.
3. In a separate bowl, stir together the flax, flour, oats, baking powder, salt, cinnamon, nutmeg, raisins, and cooled walnuts.
4. Add the dry ingredients to the wet ingredients and mix well. The dough will be very sticky, so not to worry.
5. With a spoon, scoop about 13 cookies onto a baking stone (or parchment lined baking sheet). They don’t spread much so you can put them an inch apart.
6. Increase the oven temperature to 350F and bake 16-18 minutes. Allow to cool for a couple of minutes before transferring to a wire rack. Serve warm or cooled.

adapted from www.ohsheglows.com

• 3 C oats
• 1 1/2 C flour
• 1 C sucanat with molasses (or brown sugar)
• 1 t baking soda
• 1 t cinnamon
• 1/2 t salt
• 2 sticks butter
• 2 eggs
• 1 t vanilla
• 1 C golden raisins

Mix dry ingredients, then add wet, folding in raisins last.  Bake at 350 degrees for 13 minutes.